Best Quinoa Shrimp Fried Rice Recipes

Quinoa Shrimp Fried

Provided by Food Network Kitchen

Time 45m

Yield 4

Number Of Ingredients 13

1 cup quinoa
6 tablespoons vegetable oil
1 small Japanese eggplant (about 6 ounces), halved lengthwise and sliced crosswise into 1/2-inch-thick pieces
2 cloves garlic, minced
1 small carrot, cut into thin matchsticks
One 1-inch piece fresh ginger, peeled and minced
1 bunch scallions, sliced (white and green parts kept separate)
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon Asian fish sauce
1 pound small shrimp, peeled and deveined
4 large eggs
Kosher salt and freshly ground black pepper

Steps:

Rinse the quinoa well. Put the quinoa and 3 cups water in a large saucepan over high heat and bring to a boil. Reduce the heat so the water simmers and cook until the quinoa is tender, about 15 minutes. Drain and spread on a rimmed baking sheet to cool.
Heat 3 tablespoons of the vegetable oil in a large nonstick skillet or wok over medium-high heat. Add the eggplant and cook until it begins to brown, 2 to 3 minutes. Add 2 more tablespoons of the vegetable oil to the skillet and stir in the garlic, carrot, ginger and scallion whites. Cook until the vegetables begin to soften, about 1 minute. Stir in the soy sauce, sesame oil and fish sauce. Add the shrimp and cook, stirring, until they begin to change color, about 2 minutes. Add the cooled quinoa. Continue to cook, stirring, until the shrimp are fully cooked, about 3 minutes. Stir in the scallion greens. Divide the mixture among 4 bowls.
Wipe out the skillet and heat the remaining 1 tablespoon vegetable oil over medium-high heat. Crack the eggs into the skillet, sprinkle with a little salt and a few turns of pepper and cook until set, about 3 minutes.
Top each bowl with a fried egg.

Quinoa Shrimp Fried Rice Recipe - (4.4/5) image

Provided by PineyCook

Number Of Ingredients 14

1 cup white quinoa
12 ounces medium (51 to 60) shrimp, peeled and deveined
6 teaspoons olive oil, divided
Salt, to taste
1 1/2 cups frozen peas and carrots blend
1/2 cup shelled edamame
3/4 cup green onions, chopped (about 4 stalks)
3 cloves garlic, minced
2 teaspoons ginger, peeled and finely minced
4 large eggs
2 tablespoons soy sauce, or to taste
2 tablespoons mirin
2 teaspoons sesame oil
1/4 cup cilantro, chopped

Steps:

Preferably the day before preparing this dish cook quinoa according to directions on package in 2 cups water. Chill in an airtight container in refrigerator until ready to use. The quinoa can also be cooked just before preparing the recipe, just drain off any excess liquid. Heat 2 teaspoons oil in a 12-inch (fairly deep) non-stick skillet or non-stick wok over medium-high heat. Add shrimp, season lightly with salt and cook, tossing occasionally until shrimp are opaque and just cooked through, about 2 minutes. Transfer shrimp to a plate. Add another 2 teaspoons oil to skillet. Add peas and carrots, edamame, green onions, garlic and ginger and saute 3 minutes. Push veggies over to one side of the pan. Add remaining 2 teaspoons oil to opposite side of the pan. Add in eggs and cook and scramble until they are just set (but are still slightly runny). Add quinoa and shrimp to skillet. Drizzle in soy sauce, mirin and sesame oil. Cook and toss until liquid has evaporated, about 2 to 3 minutes. Toss in cilantro and serve warm.